Halloween always seems so busy. We hurry home from school, hurry to get our homework done, hurry to get our costumes on, and then hurry to get home and eat dinner. It seems like there are so many busy nights like this that we end up eating something not so good for us for dinner. Luckily my Granny taught me how to make goulash. Now my Granny does not like Halloween, but she does like me to eat good food, and while this recipe is not a traditional goulash it is just as good. This recipe is really easy to make and also good out of the refrigerator the next day. So give it a try and enjoy your Ghoul-ash.
For this recipe you will need to use a knife and the stove. If you are not allowed to use a knife or the stove by yourself you can have a grown up help.
1. Wash your hands.
2. For this recipe you will need measuring spoons, a knife, a cutting board, a large stock pot, a colander and a heat proof spoon.
ChefElla's Granny's Ghoul-ash (This recipe will make 6-8 servings)
1 Box Whole Wheat Elbow Noodles (16oz)
1 Lb. Ground Beef 85/15
1/2 ea Small White Onion, Small Diced
2 Cup Corn, Frozen
1 Can Condensed Tomato Soup (Family Size 26oz)
1 Can Condensed Tomato Soup (Single Size 11oz)
1/4 tsp Garlic Powder
2 tsp Salt
2 Tbl Olive Oil
3. Fill your pot with water and bring to a boil. Cook noodles following directions on the box.
4. Drain the noodles, but do not rinse them. Return your pot to the stove and turn heat on medium high.
5. When the pan is hot add the Olive Oil. Add small diced onions and cook for 3 minutes. Stir occasionally so that the onions do not burn.
6. Add ground beef to the onions and mash and break up the meat as it cooks. When the meat is no longer pink it is done.
7. Add spices and corn. Open both cans of soup and add them to the beef. Do not add any extra water to the beef mixture.
8. Add noodles and mix all the ingredients together.
9. Bring the mixture to a simmer and it is done.
Top your Ghoul-ash with cheese, onions, hot sauce, chips or whatever else you can think of.
Enjoy and Happy Trick or Treating.